DCDI Miami

🚨 WEEKEND DROP ALERT 🚨

Chef Sam just announced it… and we’re keeping it LIMITED 👀✨

Only 20 CHOUX boxes dropping for this weekend — available Saturday + Sunday only 🤍

Choose your favorites:
🍌 Banana Cream Pie
🍋 Key Lime Pie
🖤 Black Sesame
🍫 Three Chocolates
🩷 Guava Cream Cheese

📦 Box of 4 → choose any 4 flavors
📦 Box of 8 → mix & match your favorites

Once the 20 boxes are gone… they’re gone 🫣

Pre-orders are officially OPEN ✨
👉 Head to the website in our bio and secure yours before they sell out!

Only 10 boxes left for THIS WEEKEND before we’re completely sold out 👀✨
If you’ve been thinking about ordering your choux box… this is your sign. Once they’re gone, they’re gone 🥐💨

Order now by DM or through our link in bio before we close this week’s orders 🤍

“Joey doesn’t share food!” …and apparently neither do we 😌 When it’s C.H.Ô.U.X there are no F.R.I.E.N.D.S! Share this reel with someone you would share a kidney with but never a dessert!

Watching choux rise in the oven is always a little magic ✨ golden, airy, full of promise. But here’s the truth no one tells you: once they collapse, there’s no real shortcut back. Choux is all about patience, precision, and trusting the process.

This reel is a little behind-the-scenes reminder that the best pastries come from respecting every step, even the nerve-wracking oven wait. The reward? That perfect crisp shell and airy center that makes every bite worth it. Bon appétit ✨

Some desserts are made to be eaten fast. This one is not!

Our Bitter Sweet choux is all about layers, light pastry, rich cream, and deep dark chocolate in every bite. But the real moment is the glaze: smooth, glossy, almost like a mirror that makes do a double take!

Made with care here in Fort Lauderdale, and created for dessert lovers all across South Florida.

From civil engineer to pastry chef… here’s what I learned 👇 if you have any further questions DM us and we’ll be happy to connect!

1. I invested in real training. I studied at Ferrandi Paris (2015–2016) and worked at Le George V Hotel. That foundation changed everything. If you’re serious, learn from the best.

2• I had to feel “young” again. Going from a senior engineer to a student surrounded by younger classmates wasn’t easy but I embraced it. I made incredible friends from different cultures and generations, and to this day, we’re still connected around the world.

3• I left my ego at the door. Titles don’t matter when you start over. I went from being “the senior” to being a beginner again and that’s okay. I asked questions, learned from top pastry chefs, and collaborated with my teammates every single day.

Bonus tip. I reminded myself WHY I started. The long hours, the exhaustion, the sleepless nights… it’s all part of it. Find small ways to stay comfortable, take a breath when you can, and keep coming back to what you love. Passion + discipline = everything.

Would you make the switch? 👇

There’s a quiet kind of sensuality, not loud, not obvious.
Just texture, temperature, and a moment to slow down.

A crisp shell.
Three chocolates.
Something soft underneath.

French pastry, reinterpreted in Fort Lauderdale. Meant to be felt, not rushed.

Wait for it… 🍫

Drizzling chocolate on your 3 chocolate Choux must be the dream. Fort Lauderdale and South Florida, stay tuned for our first drop coming to you soon. This is the French Pastry you didn’t know you needed.

Proof that eating your veggies can be delicious and guilt free😋🥕